Kinkead's Cookbook: Recipes from Washington D.C.'s Premier Seafood Restaurant

Rating:
3/5,
Buy Now:
Amazon.com
Price:
$12.41
By:
Ten Speed Press
  • Beginning his cooking career as a teenager working summer restaurant jobs on Cape Cod, Bob Kinkead is now chef and owner of Washington D.C.’s most popular fish and seafood restaurant, Kinkead’s. For more than 10 years, this American brasserie-style restaurant has offered menus that change daily, featuring fresh, high-quality seafood and an assortment of soups, salads, and desserts. In KINKEAD’S COOKBOOK, Bob presents more than 120 recipes from his expansive repertoire, combining diverse international influences with sensibly balanced flavors in such dishes as Pepita-Crusted Salmon with Chiles, Corn, Crab, and Shrimp Ragoût; Fried Ipswich Clams with Fried Lemons; Grilled Squid with Creamy Polenta; and Chocolate Daquoise with Cappuccino Sauce. Part culinarian and part entrepreneur, Bob also shares his reflections and lessons on cooking and serving: the ins and outs of the fish market, secrets of selecting and preparing fresh seafood, and colorful stories from his years in the restaurant business.
  • Author:
    Bob Kinkead
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.692
    EAN:
    9781580085229
    ISBN:
    1580085229
    Label:
    Ten Speed Press
    Languages:
    English
    List Price:
    $40.00
    Manufacturer:
    Ten Speed Press
    Number Of Items:
    1
    Number Of Pages:
    288
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2005-01-01
    Publisher:
    Ten Speed Press
    Studio:
    Ten Speed Press
    Title:
    Kinkead's Cookbook: Recipes from Washington D.C.'s Premier Seafood Restaurant
    Release Date:
    2005-01-01
    Creator:
    R.W. Apple

Recent User Reviews

  1. mmarshall
    "Kinkead's Cookbook Recipes from Washington D.C.'s Premier Seafood Restraurant"
    3/5,
    The book that I am writing about is one of the finest that I have ever read. The book is Kinkead's Cookbook. The recipes are from Washington D.C.'s premier seafood restaurant. There are about 142 recipes included among the 278 pages. For almost every recipe there is a spectacular picture of what the recipes will look like when completed. It is obvious why this D.C. institution is so well respected. This book is professionally assembled, as evidenced in this excellent collection of recipes.


    My favorite recipe is the Lemon Curd Soufflé, found on page 249. It is elegant but not nearly as complicated to create as you would think. Additionally, there is a wonderful display of desserts in the start of the book to accompany a fantastic spread of mostly seafood-based recipes.


    There is quite a bit about crabs mentioned in the book, as you would expect. I prefer, however, the Blue Crab over the popular Stone Crab. Crab plays very large role in the region, just outside of the Chesapeake Bay watershed.


    The $40 for this great book will be well spent which I would recommend to seafood lovers. If you like seafood, make the purchase.

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